Ron's Cheddar, Cranberry & Pistachio Cookies

Total Time:
1 hr 40 min
25 min
1 hr
15 min

36 cookies

  • 4 ounces unsalted butter (1 stick), at room-temperature
  • 2 tablespoons granulated sugar
  • 1 cup finely shredded Cheddar
  • 1 large egg
  • 1 cup all-purpose flour (scooped and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup toasted chopped pistachios
  • 1/3 cup finely chopped dried cranberries
  • Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.

  • In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.

  • On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.

  • Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.

  • Preheat the oven to 350 degrees F.

  • Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.

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    This recipe is featured in:

    12 Days of Cookies